Make the Sponge Cake: Preheat your oven to 180°C (350°F). Grease and line a square or rectangular baking tin with parchment paper.
Beat the Eggs and Sugar: In a large bowl, beat 1 cup of sugar and 3 large eggs together until the mixture is light and fluffy, about 3-4 minutes. Add 1 teaspoon of vanilla essence and continue beating until well incorporated.
Sift the Dry Ingredients: In a separate bowl, sift together 1 ½ cups of cake flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, ½ teaspoon of cinnamon, and ¼ teaspoon of cardamom powder (if using). Sifting ensures the dry ingredients are well-mixed and helps to avoid lumps.
Combine Wet and Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Once combined, heat ½ cup of milk and 2 tablespoons of butter in a saucepan until the butter is just melted. Pour the melted mixture into the batter and mix lightly until just combined.
Bake the Cake: Pour the batter into the prepared baking tin and spread it evenly. Bake for 20–25 minutes or until the top is golden brown and a skewer inserted into the center comes out clean. Let the cake cool completely, then cut it into squares.
Make the Chocolate Syrup: In a bowl, mix 2 cups of icing sugar and ½ cup of cocoa powder. Add 1 cup of boiling water and whisk until smooth. Stir in 1 tablespoon of butter and ½ teaspoon of vanilla essence. Let the mixture cool slightly to thicken.
Coat the Lamingtons: Dip each cake square into the chocolate syrup, using a fork to avoid breaking the pieces. Roll the dipped cake immediately in 2–3 cups of desiccated coconut, making sure it’s fully coated on all sides. The coconut gives the lamingtons a deliciously crunchy texture.
Let Set: Allow the lamingtons to set for about 30 minutes so the chocolate coating firms up.
